Lamb Saddle Fillet with Mushroom Crust

Fry the garlic until hot and remove from the frying pan. In the same frying pan, sauté the chopped mushrooms with the diced toast.

Add kitchen herbs, salt, pepper, Provence and an egg yolk, stir everything together, put it on the medallions and cook them on the stove. Remove the peel from the salsify and potatoes, cut them off and lightly bubble them in the whipped cream with pepper, stock cube, salt and a little nutmeg. Thicken with a little wheat starch.

For the sauce, sauté the red onions, reduce with red wine, season with herbs de Provence and a stock cube and thicken with plenty of butter.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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